Awesome Flourless Brownies (means Gluten Free!)

If you haven’t tried my Black Bean Brownies, I HIGHLY encourage you to. What I like about them the most is that they are actually healthy for you. I don’t know about you, but I (along with most of the population) don’t get enough fiber. These beans will take care of that for you.

However, I did understand, when my daughter came to me the other day and said, “Mom, I just want real brownies, like before I couldn’t have gluten and you started making everything from beans.”

I understood. And so I give you ……

THE MOST AWESOME FLOURLESS BROWNIE

I will warn you ahead of time that these are not the healthiest things on the planet. Also, when you remove a huge component like flour from a baked good it intensifies the rest of the ingredients, like the chocolate. So a HUGE glass of milk is required.

But they are ohhhhhhh so good!

I used an 8×8 pan and cut them into 12 squares, then I cut them again. It is a dessert after all, not a meal, right? Just add a little homemade vanilla ice cream on the side and it makes the perfect size dessert.

Disclosure: These are the REAL DEAL. So there will be no ‘benefits’ of eating beans or fiber or any schpeel like that. They are fattening, but needed on an oh-so-often basis to keep your sanity.

Enjoy!

11-18 UPDATE: It seems some of you were having trouble with this recipe and I think the problem came in with combining the eggs while the heat was still on the stove. Scrambled was a popular word!

So if you made these brownies BEFORE 11-18-14 and they didn’t come out the way you expected, I encourage you to try them again. The recipe has been updated to reflect the changes I made.

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Comments

my little guy is also dairy-free. Have you ever tried a substitute for the butter? I usually buy him Earth Balsnce soy free spread and wondering if this would work. He would love to be able to eat a yummy treat like these!

I’m sorry Pam. I can’t imagine what went wrong. Sometimes I find if I don’t let them cool completely before cutting them that can happen. I also use a plastic knife when cutting them. I’ll have to make them again and see if I can’t try and help you better.

Thanks so much Ranae. My daughter has a gluten sensitivity so I’m always on the hunt for recipes that she can enjoy as well. Instead of always making two of everything (one regular and one gluten free) I’ve just switched to gluten free now since I’m finding we like the GF version better!

I’m working on it Berna. It’s not that easy to provide nutritional content for these recipes but I’m working on a reliable program that will convert them for me. I’ll have to go back through 200 recipes now so it will take a little time. Thanks for your comment!

These look great. However, refined sugar is greatly processed and horrible for the body. I think it would be better to replace the sugar with a more natural sweetener like raw honey, stevia, or coconut palm sugar. Also, cornstarch = GMO. I would suggest replacing it with arrrowroot powder. Sea salt, grass-fed butter, and eggs from pastured chickens are always a plus. : )

Hi Melissa! Thanks for your comment. I wanted to clear up that we don’t use white refined table sugar anymore due to the process it goes through to make it that way. We use organic cane sugar which is a form of sugar that is extracted from raw sugar cane. The only difference between organic sugar and normal sugar is that organic sugar is extracted from raw sugar cane without the application of any additives or synthetic chemicals. In general, most people would not like to go with something that is genetically modified when they are looking for an organic product. This is the reason why most of the organic sugar comes from sugar cane since mostly sugar beet producers make use of seeds that are genetically modified. As for the cornstarch, you are correct and we have switched over to arrowroot and I probably should change that to reflect it in this recipe. Thanks again!

I made them. The only thing I found odd was adding the eggs. I added them to the melted chocolate and found that it sort of cooked the eggs a bit. Should I have added the eggs when the mix cooled a bit?

You need to temper the eggs, add a little warm chocolate to your egg mixture to warm them up without cooking them then slowly add the eggs into the chocolate while whisking away constantly while you do.

These were the best gluten free brownies I have had. I have been on a search for a good recipe since I became highly allergic to wheat. I will not look any further. Thank you for helping me find the best gooey and dense brownie .:)